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| Brown Windsor Soup |
| ingredients: |
1/2
lb. beef, cut into 1-inch cubes
1/2 lb. mutton, cut into 1-inch
cubes
2 oz. butter
6 oz. sliced onions
4 oz. sliced carrots
2 oz. flour
4 pt. beef stock
faggot of herbs (celery, thyme,
parsley, bay leaf tied in leek
leaves)
salt and cayenne pepper
5 oz. Madeira or other red cooking
wine |
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| method: |
Melt the butter and fry the
meat and vegetables until lightly
browned. Sprinkle in the flour
and cook until brown. Gradually
stir in the stock; bring to
boil, add the herbs and simmer
for 2 hours or unti meat is
tender. Season with salt and
pepper. Run through a sieve
or blend in a blender. Reheat
soup and add wine.
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